从走进春娇那一扇木门开始，就会觉得穿越到了五六十年代的台湾，小小黑匣子的古董电视、相机，老旧相框、盘碟、热水瓶，还有各种有趣又富有时代性的广告海报…久远年代的记忆历历在目。食物和器皿也都很有上个世纪味道。招牌的海陆姜母鸭，加入了新鲜的虾或者膏蟹让汤更加鲜甜，麻油、老姜还有台湾的红标米酒调和得刚刚好，味厚而鲜，不同于厦门本土干锅的姜母鸭，满口浓郁。

Nostalgic sentiment   Elaborately cook traditional Taiwan cuisine   This pot is Taiwan flavor with drifting fragrance

Starting from walking in the wooden door of Chunjiao, you may feel that you are travelling to the Taiwan of the 1950s and 1960s. The antique TV with a little black box, camera, old photo frame, plates, thermos and various interesting and advertising posters full of characteristic of times…the ancient memory is still vivid in our mind. Both cuisine and wares are with the flavor of the last century. The special Ginger Duck is added with fresh shrimps or green crabs, which makes the soup much fresher and sweater. The sesame oil, mature ginger and Taiwanese red-labeled rice wine are blended just right to make its taste heavy but fresh. It is different to the Griddle Ginger Duck of Xiamen.